Fundamental Food Microbiology, Third Edition - Fuad Fathir

336 FUNDAMENTAL FOOD MICROBIOLOGY
Reservoir of Contamination Long storage of Growth of pathogens
a pathogen Æ of a food Æ food at growth Æ to sufficient level
temperature
Ø
Ø
Ø
Ø
For viral
infection
Ø
Consumption
of the food
Ø Ø Ø
For
intoxication
For
bacterial
infection
Ø Ø Ø
Consumption Consumption Consumption
of food of food of live
containing containing cells in
toxin live cells sufficient
numbers
Figure 23.1 Sequence of events leading to a foodborne disease by pathogenic bacteria and
viruses.
here to evaluate the current trends of foodborne illnesses as compared with those in
the past (between 1982 and 1987; presented in tables in this chapter).
A. Foodborne Disease Outbreaks during 1988 to 1992
Bean et al. (1997) 5 reviewed the data collected by the CDC on reported foodborne
disease outbreaks in the U.S. during 1988 to 1992. During this period (Table 23.10),
as before (Table 23.2), the incidence of outbreaks, number of cases, and number of
deaths declined, but were still much higher than other etiological agents. Like the
previous period, the incidence of illnesses during this period was highest from foods
of animal origin (Table 23.5) and occurred more frequently during May to October,
with the highest incidence during June to August (Table 23.8). Similarly, as before
(Table 23.6), homes (15.2%) and food services (35.7%) were the major sources of
Table 23.10 Foodborne Disease Outbreaks, Cases, and Deaths by Etiological Agents
from 1988 to 1992 in the U.S.
Etiological Outbreaks Cases Deaths
Agents
a
No. % No. % No. %
Bacterial 796 32.9 33,183 42.9 55 79.7
Viral 45 1.8 2,401 3.1 6 8.7
Parasitic 17